This one is light, refreshing, and tastes healthy.
It’s also delicious, and packed with protein.
Note: a little fresh Basil or cilantro would be a great addition to this salad.
gluten-free, paleo, pescatarian, low-carb
Strawberry Prawn Salad
200 – 250g prawns
1-2 Persian cucumbers
Togarishi or other spicy mix if desired
1 pint strawberries
2 Tbsp balsamic vinegar
2 tsp date molasses
3 Tbsp olive oil
Generous sprinkle black pepper
Generous sprinkle salt
Juice of 1 lime (about a Tablespoon)
To make the dressing, whiz together 4-5 strawberries, the olive oil, lime juice, balsamic, date molasses, olive oil, salt & pepper.
For the shrimp, season liberally with salt, pepper, garlic powder & togarishi. Cook through.
For the salad, add the rest of the strawberries, chopped; the avocado, also chopped; and chopped cucumbers to a large bowl. Add the shrimp & dressing and toss.
To assemble, add halt the shrimp mix to a bed of spinach and garnish with slivered almonds.